 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
From Better Homes & Gardens - an Itailan twist on a Mexican favorite. Ingredients:
1 (15 ounce) container marinara sauce |
2 cooked chicken breast halves (about 8 ounces cooked meat) |
3 sun-dried tomatoes packed in oil, drained |
1 cup shredded mozzarella cheese |
1 green onion, sliced |
6 large flour tortillas |
Directions:
1. In a small saucepan, heat sauce until heated through.
2. Cut chicken into bite-size strips.
3. Finely chop dried tomatoes.
4. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
5. To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 2 tablespoons of the pasta sauce over bottom of the dish.
6. Spoon about 1/4 cup of the chicken mixture in each tortilla. Roll up. Place seam-side down in dish.
7. Repeat with remaining chicken mixture and tortillas.
8. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
9. Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted.
|
|